Favourite recipes

Kadhi Pakora

Share Button

The Kadhi

  • 50 g chickpea flour, aka besan, aka gram flour
  • 3,5 dl plain yoghurt, brought to room temperature
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 12 dl water
  • 2 tablespoons mustard oil
  • 1/2 teaspoon methi aka fenugreek seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon hing aka asafoetida
  • 1 red onion, thinly sliced
  • 1 green chili, chopped
  • 1 generous tablespoon  chopped ginger
  • 1 generous tablespoon chopped garlic
  • 1 teaspoon salt, to taste
  • 2 tablespoons chopped cilantro
  1. Mix chickpea flour and yoghurt in a large bowl, and whisk till well combined.
  2. Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk well, making sure there are no lumps.
  3. Add water and mix well. Set aside.
  4. Heat 2 tblsp mustard oil on medium-high heat. Add fenugreek and cumin seeds till they splutter and then add the hing.
  5. Add the sliced onion and green chili and cook for 2 minutes.
  6. Then add the chopped ginger and garlic and cook for another 1 minute or so until the ginger and garlic start changing color.
  7. With the heat still on medium-high, add the chickpea flour-yogurt mixture into the pan, stirring continuously till it starts to boil. Reduce heat to low and let simmer for about half an hour, stirring occasionally. Add salt half-way through.
  8. When considerably thickened and completely cooked, and just before adding the pakora, add the cilantro.
  9. Take into account that the tadka thickens as it cools down, so you may need to add a little more water.

Pakora

  • 100 g chickpea flour
  • 1 large red onion, thinly sliced
  • 250 g peas
  • 1 green chili, chopped
  • 1 large bunch cilantro, chopped
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspon red chili powder
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon ajwain
  • 1/2 teaspoon salt
  • 2 tablespoons plain yogurt
  • 0,5 dl water and possibly a bit more, as needed
  • 1/2 teaspon baking soda
  • Enough oil to fry the pakora half-way submerged, then flipped over
  1. Mix chickpea flour, onion, chili, cilantro, turmeric, red chili powder, coriander seeds, ajwain and salt with 2 tblsp yoghurt. Mix well.
  2. Add water till the mixture can be grabbed between thumb and fingers and dropped in the oil. Add 2 pinch baking soda and mix for a minute or two using your hands.
  3. Heat the oil on medium-low heat and drop the pakoras straight into it. Use a spoon if that feels easier and safer than using your fingers.
  4. Let cook and turn golden brown from one side and then flip and cook the other side. Make sure there is time for the pakoras to cook from the inside as well.
  5. Drain on paper towels.

Tadka

  • 1.5 tablespoons ghee or oil
  • 1/4 teaspoon cumin seeds
  • 1 generous pinch ajwain
  • Red chili to taste – dried, fresh, flakes, whatever is available
  1. Heat ghee in a small pan on medium heat. Once ghee is hot, add 1/4 teaspoon cumin seeds and a generous pinch of ajwain. Add 2-3 dried red chilies (you can break them for extra heat).
  2. Pour tadka over kadhi, garnish with more cilantro and serve with rice or quinoa.